Banana Bread Recipe Moist Gluten Free

The BEST gluten-free banana bread recipe made with gluten-free flour blend and sweetened with coconut sugar. Add chocolate chips and/or chopped nuts to level up this already moist and fluffy dream bread.

After posting my grain-free recipes for Paleo Banana Bread using almond flour and Coconut Flour Paleo Banana Bread, I have since followed up the two with countless variations on grain-free banana bread.

All that said, this is the very first gluten-free banana bread recipe I have posted on this site using a gluten-free flour blend.

Delicious And Moist Gluten Free Banana Bread

I simply use my favorite gluten-free all-purpose flour blend and sweeten the bread primarily with ripe bananas and a touch of coconut sugar.

Over the years, I have learned a couple of tricks to make the ultimate moist, fluffy, melt-in-your-mouth delicious banana bread. Let us discuss!

Not to mention, naturally sweet. Rather than adding a lot of oil or butter, much of the moisture can come from the bananas themselves without sacrificing flavor, moisture, or fluff.

Gluten Free Banana Nut Bread

For this reason, I usually use a cup and a half of mashed ripe banana in one loaf of banana bread, which usually equates to 4 ripe bananas.

For my grain-free banana bread recipes, I don’t add any additional fat (oil or butter), as there is plenty sourced from the almond flour and coconut flour.

Because gluten-free flour blends don’t contain as much fat as almond flour or coconut flour, I use a small amount of melted butter to give the loaf a bit of fat love. Coconut oil and avocado oil work too!

Moist Gluten Free Banana Bread Recipe (dairy Free)

The massive amount of overripe bananas also enables you to cut down on the added sugar, which I see as a bonus.

For the grain-free banana bread recipes, I add a just a couple tablespoons of pure maple syrup or coconut sugar to boost the sweetness to absolute perfection. You can also use cane sugar or just stick with the mashed bananas for sweetness.

Begin by mashing up the bananas in a mixing bowl until they reach desired consistency. I like leaving mine slightly chunky so that as the bread bakes, I get little pockets of rich banana flavor.

Bowl Gluten Free Banana Bread

In a separate bowl, Stir together the gluten-free flour, baking soda, sea salt, coconut sugar (or brown sugar), and cinnamon until combined (dry ingredients).

Bake on the center rack of the preheated oven for 50 to 60 minutes, or until the top is golden brown and bread has risen substantially and the bread tests clean. Turn off the oven and allow it to sit in the warm oven an additional 5 to 10 minutes.

If at any time during the baking process the top of the bread becomes too dark, you can cover the loaf pan in aluminum foil.

Vegan Gluten Free Banana Bread Recipe

Baked goods are considered fully cooked when the internal temperature reaches 165 degrees Fahrenheit. You can insert an instant read thermometer to the center of the bread to verify whether or not it is cooked through.

The end result is an amazingly moist and fluffy gluten free banana bread with the best texture and a great recipe to put on repeat any time you need a sweet treat.

For a vegan banana bread recipe that is gluten-free, egg-free, and dairy-free, follow my Vegan Banana Bread Recipe, which uses a flax egg replacement.

Moist & Fluffy Vegan Banana Bread Recipe (gluten Free!)

I always use Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour, but I have also heard King Arthur Gluten-Free Measure For Measure Flour blend is magnificent as well.

While I don’t have extensive experience with the King Arthur blend or Pamela’s, I’ve heard enough magnificent feedback over the years to safely recommend it. If you try this recipe using a different blend, please do share in the comments below and let us all know how it turns out!

Store any leftovers on the counter top covered in plastic wrap for up to 5 days or in an airtight container in the refrigerator for up to 10 days.

Ba's Best Banana Bread Recipe

NOTE: Baked goods are considered fully cooked when the internal temperature reaches 165 degrees Fahrenheit. You can insert an instant read thermometer to the center of the bread to verify whether or not it is cooked through.

**If you don't typically bake with coconut sugar, feel free to switch it out for regular granulated cane sugar or brown sugar.

I love that! I've never baked using sorghum flour, so that's awesome to know it works as a replacement in this recipe :) Thanks so much for the feedback!

Chocolate Gluten Free Vegan Banana Bread

Made this today, cut the recipe in half and made muffins. Muffins cook faster and help with portion control. I also used olive oil. Did not have any butter or ghee. King Arthur gluten free flour. They were FANTASTIC!

I used this recipe to make mini cupcakes. So delicious and moist. I put cream cheese with powered sugar and banana extract on top. Everyone loved them.This banana bread is a long-time reader and family favorite! This recipe has a few tricks so you get soft, moist, easy-to-slice and completely delicious gluten-free banana bread every time.

Is there anything better than a piece of warm banana bread slathered in butter? Dreamy. Everyone needs a go-to banana bread recipe!

Gluten Free Choc Chip Banana Bread

Since going gluten-free I have tried a TON of banana bread recipes. Over the years I’ve decided my Mom’s recipe from growing up – tweaked to be made gluten-free – is my favorite tried-and-true banana bread recipe.

It is moist with the perfect amount of sweetness and banana flavor like traditional banana bread. Not to mention an ideal texture that is not crumbly, mushy or gummy like gluten-free baked goods can often be. This banana bread has moist crumbs

Whenever I have brown bananas on my counter this is hands down my favorite thing to make! (Close 2nd is this gluten-free banana cake!)

Gluten Free Banana Bread Recipe (with Almond Flour)

This easy recipe is one of my favorite gluten-free breads of all time! If you love this bread be sure to try this gluten-Free pumpkin bread and this gluten-free zucchini bread. You also might like these banana pancakes or gluten-free banana muffins. Both recipes are made with the same gluten-free ingredients!

Note: A tub of palm shortening will keep at room temperature in your pantry for many months. I always keep a tub of it around to make this banana bread when we have brown bananas!

This recipe also doubles great. The recipe takes about 2 1/2 bananas per loaf. So if you have 5 over-ripe bananas sitting around make two loaves! Nobody at my house complains when I do that!

The Best Gluten Free Chocolate Chip Banana Bread With Almond Flour

This gluten-free banana bread is such a great base recipe! I love it a classic banana bread loaf, but if you want to add in mix-ins go for it! You can add 1/2 cup of the following:

MAKE IT DAIRY-FREE: Yes! Organic palm shortening is naturally dairy-free. Use almond milk for the milk and this banana bread will be dairy-free.

MAKE IT NUT-FREE: Swap the almond flour out for ⅓ cup more of gluten-free 1:1 baking flour. Use regular milk or rice milk in place of the almond milk.How should I store this?

Nourishing Gluten Free Banana Bread (lower Sugar!)

Store any leftover fully cooled banana bread tightly wrapped in plastic wrap at room temperature. It will keep for up to 2 days.

You can freeze the unsliced, whole loaf by wrapping it tightly in plastic wrap and placing the loaf in a ziploc bag. Thaw the banana bread to room temperature before serving.

The secret to making delicious gluten-free banana bread is to use the right amount of bananas and shortening for the fat. Too much banana can destabilize the crumb and result in gummy banana bread. Butterfat also cause the crumb to clump up, so shortening works best!

The Best Gluten Free Banana Bread {dairy Free Too!}

Gluten-free banana bread is moist from using very overripe bananas and a combination of gluten-free 1:1 baking flour and almond flour for the dry ingredients. Almond flour adds moisture and flavor to the loaf so you have moist crumbs in the final product!

Yes! Baking powder is important to use with gluten-free flour when baking to give gluten-free baked goods the proper rise. Baking powder makes gluten-free banana bread have a lighter crumb and texture.

Happy Baking! I hope you love this gluten-free banana bread recipe as much as we do! If you try it be sure to leave me a comment/rating below. I’d love to hear from you!

Moist Buckwheat Banana Bread (gluten Free, Dairy Free)

This banana bread is a long-time reader and family favorite! This recipe has a few tricks so you get soft, moist, easy-to-slice and completely delicious gluten-free banana bread every time. Be sure to CHECK OUT THE VIDEO BELOW!

Mash up some very ripe bananas and mesaure out 1 cup. It’s important to use exactly 1 cup of mashed bananas for the right texture.

Make it nut-free: Swap the almond flour out for 1/3 cup more of gluten-free 1:1 baking flour. Use regular milk or rice milk in place of the almond milk.

Moist Banana Bread With Gluten Free Flour

Make it dairy-free: Organic palm shortening is naturally dairy-free. Use almond milk for the milk and this banana bread will be dairy-free.

STORAGE: Store any leftover fully cooled banana bread tightly wrapped in plastic wrap at room temperature. It will keep for up to 2 days.

TO FREEZE: Freeze the unsliced, whole loaf by wrapping it tightly in plastic wrap and placing the loaf in a ziploc bag. Thaw the banana

Gluten Free Banana Nut Bread (my Favorite)